Name: Sausage-Stuffed Piquillo Peppers
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Olive oil, or as needed, divided - 8 teaspoons; Chorizo sausage, casings removed and meat crumbled - 4 ounces; Diced green onion - ½ cup; Salt and ground black pepper to taste - ½ cup; Cooked long-grain white rice - ½ cup; Goat cheese - 2 ounces; Large egg - 1; Chopped fresh parsley, divided - 3 tablespoons; Garlic, crushed - 2 cloves; Ground cumin - 1 teaspoon; Blood orange, zested and juiced - 1; Cayenne pepper, or more to taste - 1 pinch; Piquillo peppers - 12; Chopped almonds - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Sausage-Stuffed Piquillo Peppers

1. Olive oil, or as needed, divided - 8 teaspoons

2. Chorizo sausage, casings removed and meat crumbled - 4 ounces

3. Diced green onion - ½ cup

4. Salt and ground black pepper to taste - ½ cup

5. Cooked long-grain white rice - ½ cup

6. Goat cheese - 2 ounces

7. Large egg - 1

8. Chopped fresh parsley, divided - 3 tablespoons

9. Garlic, crushed - 2 cloves

10. Ground cumin - 1 teaspoon

11. Blood orange, zested and juiced - 1

12. Cayenne pepper, or more to taste - 1 pinch

13. Piquillo peppers - 12

14. Chopped almonds - 2 tablespoons

How to cook deliciously - Sausage-Stuffed Piquillo Peppers

1. Stage

Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with 1 tablespoon olive oil.

2. Stage

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Saute sausage, green onion, and a pinch of salt in hot oil until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Remove from heat and cool for 10 minutes.

3. Stage

Mix rice, goat cheese, egg, 2 tablespoons parsley, garlic, cumin, 1 teaspoon blood orange zest, and cayenne pepper together in a bowl. Spoon rice mixture into each pepper. Place stuffed peppers in a single layer in the prepared baking dish. Scatter almonds over the top, drizzle with 1 teaspoon olive oil, and sprinkle with salt.

4. Stage

Bake in the preheated oven until stuffed peppers are heated through and filling is hot, 15 to 20 minutes. Drizzle 1 tablespoon blood orange juice, remaining 1 teaspoon olive oil, and remaining parsley over the top.